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Sriracha Honey Salmon Bowls: The Ultimate Weeknight Dinner

Sriracha Honey Salmon Bowls with glazed salmon and roasted cauliflower.
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Sweet, spicy, and savory salmon bowls featuring tender caramelized salmon coated in a bold sriracha honey glaze, served with roasted cauliflower and fluffy jasmine rice.

Ingredients

Scale
  • 4 salmon fillets (or 1 lb salmon, cut into cubes)
  • 3 tablespoons sriracha sauce
  • 2 tablespoons honey
  • 2 tablespoons soy sauce (low sodium preferred)
  • 2 cloves garlic, minced
  • 1 tablespoon lime juice
  • 1 teaspoon sesame oil
  • 2 cups cooked jasmine rice
  • 2 cups cauliflower florets
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 2 tablespoons chopped green onions
  • 1 tablespoon chopped cilantro
  • 1 teaspoon sesame seeds

Instructions

1. In a small bowl, whisk together sriracha, honey, soy sauce, minced garlic, lime juice, and sesame oil to make the marinade.

2. Cut the salmon into cubes or leave the fillets whole. Place in a bowl and coat with half of the marinade. Let it marinate for about 15 minutes and reserve the remaining marinade.

3. Preheat the oven to 400°F (200°C). Toss the cauliflower florets with olive oil, salt, and pepper, then spread them on a baking sheet.

4. Roast the cauliflower for 20–25 minutes until tender and lightly crispy.

5. Heat a skillet over medium-high heat with a small amount of oil. Cook the salmon for about 2–3 minutes per side (or 4–5 minutes per side for whole fillets) until caramelized and cooked through.

6. Pour the reserved marinade into the skillet and let it simmer for 1–2 minutes until it thickens into a glaze coating the salmon.

7. Divide the cooked jasmine rice between bowls. Top with roasted cauliflower and glazed salmon.

8. Garnish with chopped green onions, cilantro, and sesame seeds, then serve warm.

Notes

For extra heat, add a little more sriracha to the marinade.

You can substitute broccoli or roasted carrots for the cauliflower.

If you prefer baked salmon, cook it in the oven at 400°F for about 12–15 minutes instead of pan searing.

Brown rice or quinoa can be used instead of jasmine rice for added fiber.

Find it online: https://cookingwithramsay.com/sriracha-honey-salmon-bowl/